best roast potatoes recipe please?

Answer 1

Hi, Laura!:

IF YOU'RE IN A HURRY . . .

My simple Microwave recipe, for two (2) people is:

(2) Medium-size potatos coated with olive oil, dusted with salt, pepper and granulated garlic.

Put them on a Microwave-safe plate and . . .

Microwave 5-minutes on 'High', - turn them over and microwave another 5-minutes!

BE CAREFUL . . . THEY'LL BE EXTREMELY HOT WHEN YOU TAKE THEM OUT!!!

The Lipton Soup Mix also makes a good coating, if you prefer(?) But, I'd recommend the added 'dusting' of at least the salt & pepper.

The above works just as well in a standard oven. Adjust the time accordingly, . . . usually a minimum of an hour, or so.

Can't wait for your invitation to dinner . . . (lol)


'Rick' "S."

Answer 2

favorite around my house

baby red potatoes
butter
rosemary
garlic powder
salt and pepper
olive oil

wash potatoes and cut them in halves if they are too big, making them all about the same size. Drizzle about 3 tablespoons of olive oil and a couple pats of butter on a baking sheet. Spread the potaoes and season to taste.
Let them bake at 375 degrees for about 30-40 min. or until they are tender.

If you would like you can cover them with some aluminum foil for about fifteen minutes so they dont burn before completely cooking. Give them a toss at least once.

If you want something spicy use the same recipe but cut they rosemary and replace it with paprika and red pepper.
Good Luvk!

Answer 3

This is a two-step recipe, but still really easy, and if you're like me (or my 7-year-old son, who just calls them "my favorite potatoes), the one extra pot to clean is worth it.

--Peel the potatoes of your choice. Any kind of potato will work, but my favorites are Yukon Golds and Yellow Finns. If they're the kind that are only an inch or so across, leave them whole; otherwise cut them in chunks of about that size. As you peel/cut them, put them in a saucepan filled with cold water; that way they won't change color.

--Preheat the oven to 450.

--Add salt to the cooking water (about a tablespoon to every 2 quarts--I know it sounds like a lot of salt, but the potatoes don't stay in the water long enough to get much saltiness). Cover the pot and bring it to the boil. Uncover and boil for 5 minutes only. Drain them well, then return them to the hot pot. Their own heat will dry them out.

--Into the same pot, add a generous drizzle of extra-virgin olive oil or bacon fat (both are good, but both have a distinct flavor, so choose according to what you'll be serving them with) or ordinary vegetable oil. Taste a small piece of potato and decide whether you need to add a sprinking of salt. Spread the potatoes in a baking dish, preferably a heavy ceramic one, but an aluminum one will do.

--Put them into the preheated oven. Start turning them after about 20 minutes, and thereafter, about every 10, until every side of the potatoes is crisp and brown to your liking. Add pepper and any fresh herbs you choose (I like parsley) after they come out.

The parboiling step gives you potatoes that are crusty on the outside but melt in your mouth on the inside. I haven't had much luck with sticking raw potatoes straight into the oven. The outside always seems to end up almost burned while the potatoes stay hard in the center.

One other nice thing is that these are very forgiving. If they're browned enough on the outside before your roast (or whatever) is done, you can reduce the heat by 50 degrees or so and just leave them in--they'll only get better. Good luck!

Answer 4

Here's one for new potatoes - those small ones about 2 inches:
Heat up the oven. Wash and dry. Rub each and everyone with a bit of (olive) oil. Put into your oven pan and salt and if you have a branch or Rosemary put that in too. Let brown on most sides - check for done with a toothpick. These are toasty on the outside and sft and moist on the inside.
The only problem is when to stop eating them so make aboy half pound per person.

Answer 5

This is my usual roast potato recipe from AllRecipes.com - it's really good!

Roast Potatoes

2 pounds red potatoes, cut into quarters
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary, crushed

DIRECTIONS
Preheat oven to 450 degrees F (250 degrees C).

Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.

Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately. (It actually takes closer to an hour to cook in my oven - make sure to check them before you take them out!).

Answer 6

I like two take the small red bliss potato's and the small yukon gold ones (they are so small - you can just wash or cut them in half - add olive oil and parsley and some crushed garlic (pressed) and kosher salt/pepper and bake about 45-60 minutes at 375

Or take a regular potato and add the ranch seasoning Half a packet) with some olive oil (cook about 45-60 mins at 375 or until brown)
shake the mix in with the olive oil it gives it a good taste.

Answer 7

Yukon gold potatoes...about 4 to 6 medium size...peel, quarter. Toss with 1/4 cup oil and a pkg. of Hidden Valley Ranch Salad dressing mix. Bake for 30 to 40 min at 400 degrees....yum

Answer 8

My favorite is really simple

- 3 medium potatos (I like red) cut into 1 inch cubes
- 2-3 tbsp olive oil
- 1 tbsp dill
- salt and pepper to taste

Coat potatos with oil and seasoning, spread on a greased baking sheet and bake at 375 for 45 min or until browned

I'm making it tonight again by popular demand

Answer 9

What ever the potato you use, use ones that are uniform in size so they cook evenly. If they need cutting to make them uniform they do it. Put the potatoes in a bowl add olive oil to coat, salt, blk. pepper, garlic and rosemary. Bake in a pre-heated over for 20 - 30 minutes, depending on size, on a pan where they are spreed in a thin layer.

Answer 10

Peal and chop up rinse well and soak for 20-30 minutes in cold water. Drain and pat dry, toss in some vegetable oil and and to a pan that has been heated to 200C. Turn occasionally, and roast for about 40 minutes.